Tibetan vegetable soup

Tibetan Vegetable Soup Recipe - Vegetarian Soup from Tibet

Region / culture: Tibet | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tibetan vegetable soup is a hearty and nutritious dish that is perfect for a cold day. Packed with a variety of vegetables, tofu, and flavorful spices, this soup is sure to warm you up from the inside out.

History

Tibetan vegetable soup has been a staple in Tibetan cuisine for centuries. It is a popular dish that is often enjoyed during the cold winter months to help keep the body warm and nourished.

Ingredients

2 tbsp ghee
1 tbsp minced ginger
1 tbsp minced garlic
0.5 cup diced onion
0.25 cup white flour
4 cups water
2 cups chopped mixed vegetables
0.5 cup chopped tomatoes
1 cup drained and diced tofu
0.25 cup chopped green onions
1 tbsp tamari sauce
0.25 tsp black pepper

How to prepare

Melt ghee and stir-fry ginger, garlic, and onion for 1 minute.
Add flour and continue to stir-fry for 3 to 5 minutes, until golden in color.
Add water a little at a time, whisking constantly to keep it smooth.
Add vegetables, tomatoes, tofu, green onions, and bring to a boil.
Add the remaining ingredients.
Simmer for 10 minutes.
Thin with extra water if too thick. Serve hot.

Variations

Add in some cooked lentils or chickpeas for extra protein.
Use coconut milk instead of water for a creamier soup.

Cooking Tips & Tricks

Be sure to chop your vegetables into bite-sized pieces to ensure even cooking.

- Stir the flour constantly while cooking to prevent it from burning.

- Adjust the seasoning to your taste by adding more or less tamari sauce and black pepper.

Serving Suggestions

Serve the Tibetan vegetable soup with a side of steamed rice or crusty bread for a complete meal.

Cooking Techniques

Stir-frying the flour helps to thicken the soup and adds a nutty flavor.

- Simmering the soup allows the flavors to meld together for a delicious end result.

Ingredient Substitutions

Use olive oil instead of ghee for a dairy-free option.

- Substitute the tofu with cooked chicken or shrimp for a different protein source.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of chopped cilantro or a dollop of yogurt for a pop of color and flavor.

Pairing Recommendations

Pair the Tibetan vegetable soup with a side salad or some roasted vegetables for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as minerals such as potassium and calcium.

Alergens

Contains soy (tofu) and gluten (flour)

Summary

Tibetan vegetable soup is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Tibetan vegetable soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with vegetables, tofu, and flavorful spices, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Tibetan vegetable soup. It was a chilly winter afternoon and I was browsing through an old cookbook that belonged to my friend's grandmother. As soon as I read the ingredients and the instructions, I knew I had to give it a try.

The recipe was passed down to my friend's grandmother by a Tibetan friend who had traveled to India many years ago. It was a traditional dish that was made during special occasions and festivals. The flavors and spices used in the soup were unlike anything I had ever tasted before, and I was eager to recreate it in my own kitchen.

I gathered all the ingredients I needed - a variety of colorful vegetables, fragrant spices like cumin and coriander, and a homemade vegetable broth. I spent the afternoon chopping and preparing the vegetables, taking care to follow the recipe exactly as it was written. As the soup simmered on the stove, the aroma that filled my kitchen was intoxicating.

When the soup was finally ready, I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lemon. I took my first spoonful and was instantly transported to another world. The flavors were complex and balanced, with a hint of heat from the chili peppers and a touch of sweetness from the carrots and tomatoes. It was unlike any soup I had ever tasted before, and I knew I had stumbled upon a recipe that would become a favorite in my household.

I served the soup to my family that evening, watching as their faces lit up with delight after their first bite. They couldn't believe that I had made such a delicious and exotic dish, and they eagerly went back for seconds. As we sat around the table, enjoying our meal together, I couldn't help but feel a sense of pride and satisfaction knowing that I had successfully recreated a traditional Tibetan recipe in my own kitchen.

Since that day, Tibetan vegetable soup has become a staple in my cooking repertoire. I have shared the recipe with friends and family, passing on the tradition of this delicious and nourishing dish. I love the way that food has the power to bring people together, to create memories and connections that transcend borders and cultures.

Every time I make Tibetan vegetable soup, I am reminded of that chilly winter afternoon when I first discovered the recipe. It has become a cherished part of my culinary journey, a symbol of the joy and excitement that comes from trying new flavors and techniques. And as I continue to explore different recipes and cuisines, I know that I will always hold a special place in my heart for this humble yet extraordinary soup.